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Pairs: Beer & breakfast

Move over, O.J.: There’s a new beverage ruling the breakfast table.
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French Toast & Lagunitas Brown Shugga’

Maple syrup’s a natural match for French toast, so a sweet, sugary beer is a no-brainer pairing. The eggy bread acts as a sponge, sopping up syrup while its toasted edges temper its sweetness. This beer, actually brewed with brown sugar, adds deeper complexity to the sweet syrup as it delivers a wealth of caramel and brown sugar on the tongue. Its slight hop presence and high carbonation clean your palate up. ALSO TRY: Sierra Nevada and Dogfish Head Life & Limb, Yards General Washington Tavern Porter

Yogurt and Granola Parfait & Rogue Hazelnut Brown Nectar

Layers of creamy yogurt, crunchy granola and fresh berries beg for a sweet brew that works as well with each tier alone as it does with the whole treat. Stick to robust brown ales: Their toasted malt notes complement cinnamon-dusted granola, their vanilla and hazelnut flavors inject sweetness into tangy yogurt, and their earthy, nutty flavors are brightened by the sugary, acidic blast of strawberries and blueberries. ALSO TRY: Dogfish Head Indian Brown Ale, Big Sky Moose Drool Brown Ale

Bagel with Cream Cheese and Lox & Bell’s Oberon Ale

Tangy cream cheese and fishy cured salmon between two halves of a chewy bagel require a beer that caters to all three elements of this traditional breakfast, and this American wheat does just that. Oberon’s light lemon notes are like a citrus spritz on the heavy salmon, and its yeasty esters and lightly toasted malts accentuate the doughy bagel. The brew’s wheaty tang brightens up the shmear while its high carbonation scrapes the tongue clean after each bite. ALSO TRY: Three Floyds Gumballhead, Magic Hat Circus Boy

Ham and Cheese Omelet &  Great Lakes Dortmunder Gold

Omelets are fluffy canvasses for endless flavor compositions, and they require beers that are gentle yet versatile enough to tackle every element. Crisp, clean Dortmunder lagers work well with this version: The beer’s crackerlike malt flavor is a natural complement to the cheese, while spicy hops cut the salty ham’s fat. A sharp grainy finish brushes off the salty tongue while drawing out the subtle earthy qualities of the egg. ALSO TRY: Barrel House Duveneck’s Dortmunder Style Lager, Stoudt’s Gold Lager

Biscuits and Gravy & Otter Creek Copper Ale

Warm buttermilk biscuits smothered in thick sausage gravy yearn for beers that can keep the palate fresh without masking this Southern staple’s sweet-and-savory taste. An altbier’s bready, slightly toasted malts mirror the biscuits’ doughy sweetness, while herbal hops bring seasoning to the rich sausage. As the thick gravy and butter seep into the taste buds, hop bitterness and bubbly carbonation scrape the tongue clean. In the end, the beer’s honey aftertaste provides a sweet end to a savory bite. ALSO TRY: Alaskan Brewing Alaskan Amber, Southampton Altbier

 

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